Hollandaise “Eggs Benedict Sauce” Recipe

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This Keto approved recipe is easy to make and it’s such a great addition to your standard breakfast or white fish plate. Hollandaise is also well known as the Eggs Benedict Sauce, let’s dig in.

Why is it called Hollandaise?

It’s a rich sauce made with butter, egg yolks, and lemon juice or vinegar. The name Hollandaise originated in the year 1841, from a French sauce called hollandaise or in other words, “Dutch sauce,” from Holland. Which basically means, it’s Dutch but the French say so… got it.

But it’s also thought that La Varenne should be credited with bringing “sauces out of the Middle Ages” and may have invented hollandaise sauce. Who knows?

What ingredients do I need?

This Hollandaise recipe doesn’t require too much. If you want to see more details, see the recipe card below.

• 1 Egg Yolk
• 1 tsp Water
• 1 tsp Lemon Juice
• 8 Tbsp Butter
• Salt, to taste
• Cayenne Pepper, to taste (if desired)

How to Make Eggs Benedict Sauce

Melt butter in a microwave-safe bowl for 30 seconds. Set aside.

Immersion Blend

In a heat-safe cup or jar that fits an immersion blender, add the egg yolk, lemon juice, water, and salt.

Place immersion blender in the jar with the egg and turn on. With the blender running, slowly pour in the melted butter. Continue blending until the mixture is fully emulsified, smooth, and creamy.

Seasoning

Season to taste with salt and cayenne pepper, if desired.

Do not Store for Later

Serve immediately. Hollandaise sauce does not reheat well, so it’s best made the same day (within an hour) that you plan to use it.

If you’re looking for low carb, Keto approved sauces visit our category of Keto Sauces.

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